In true Molly Yeh form, the food blogger ishaving some funwith her Rosh Hashanah menu.
On Sunday’s episode of Yeh’s Food Network showGirl Meets Farm, she takes viewers through a festive brunch for the Jewish New Year.
“Typically my mom will make a brisket that’s braised with red wine and tomato sauce, but because we’re celebrating with brunch this year I’m lightening it up,” says the cookbook author. “I’m using apple cider and white wine.”
After searing the large cut of meat in a Dutch oven, Yeh transfers it to a slow cooker and adds flavorful ingredients like dried sage, rosemary and garlic. She sweetens up the dish with maple syrup and honey crisp apples. (You can find the full recipe for Yeh’s brisket below.)
Molly Yeh and her mom Judy.Food Network
“You gotta have apples for Rosh Hashanah — eating apples with honey symbolizes a sweet New Year,” she says.
This marks the first Rosh Hashanah since Yehwelcomed her daughter, Berniein March — which means there are three generations in her North Dakota house for the holiday. Yeh’s mom, Judy, her Aunt Cathy, and sister Jenna are also joining her for the meal of brisket, carrot hash, and apple butter rolls.
Beforegiving birth to Bernie, 6 months, Yeh, who is married to farmer Nick Hagen, was already sharing her Jewish heritage with her daughter.
“In the beginning, I was really craving matza and bagels — anything as a vehicle for cream cheese,” she told PEOPLE last year. “This kid is going to be Jewish, I mean, if it wasn’t clear already.”
Girl Meets Farmairs Sundays at 11a | 10c on Food Network.
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Molly Yeh’s Brunch Brisket
1 brisket (3 lbs.)2 tsp. kosher saltBlack pepper2 Tbsp. flavorless oil1 large onion, thinly sliced2 Tbsp. fennel seeds1 Tbsp. dried sagePinch crushed red pepper¼ tsp. cayenne pepper1 tsp. dried thyme1 tsp. dried rosemary1 clove garlic, minced1 (12-oz.) bottle hard apple cider1 large apple, cut into thin wedges2 Tbsp. maple syrup1 cup dry white wineChopped chives, for garnish
1.Season both sides of the brisket with the salt and a few turns of pepper.2.In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.3.Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour ½ cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.4.Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.
Cook’s Note:As an alternative to the slow cooker, cook everything in a covered baking dish or Dutch oven in a 325° oven until very tender, 3 to 4 hours.
source: people.com
